Koimari Tropical Saga Sake and Tempura

Not too long ago, my husband made tempura and we paired it with Koimari Tropical Saga Sake. My husband is always on the look out for interesting sake to drink with foods. In February, we had a sake made by Noguchi Naohiko who is known as the God of Sake in Japan.
I was looking forward to drinkng this sake made in Saga Prefecture since I trust my husband's procuring prowess. I found that this Koimari Tropical sake was fragrant and quite fruity on the finish and while I enjoyed the sake very much, I wasn't sure if it was the perfect pairing with the tempura. I think my palate was hoping for something a tad drier, but here I am being a little over critical. The tempura was delicious!

The Saga Sake is made in Koimari Brewery founded in 1909 in Imari City, Saga. The sake is a Junmai Daiginjo. Junmai means that the sake was made with only rice, koji and water. Daiginjo refers to the fact that it ranks as the highest grade of sake. This style of sake is made with rice where 50% or more of the outer layer of rice kernel is polished away and fermented at low temperature. This sake has a pleasant fruity aroma and still retains its fragrant aroma in your mouth.
On their website, they suggest pairing the Koimari "Tropical" Sage Sake with herb roast beef, Wagyu soft jerky, pork and foie gras pâté de campagne, fried horse mackerel with plum shiso, bluefin tuna, crab with shiraae sauce, apple salad with yogurt and sake lees sauce. They also suggested a sake they make called Mitsutake "Crisp" Junmai Daiginjo, which sounds like a better pairing for tempura. I may suggest that my husband get this sake for us to try.
References:
1. Saga Sake.